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From: jmcquown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Recipe - whats on the plate this weekend? Crab Fettuccine Alfredo
Date: Fri, 4 Oct 2024 10:30:36 -0400
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On 10/4/2024 10:22 AM, Ed P wrote:
> On 10/4/2024 1:33 AM, MummyChunk wrote:
>>
>>   > > On 10/3/2024 2:44 PM, MummyChunk wrote:
>>   > > Crab Fettuccine Alfredo €]
>>   > >
>>   > > Indulge in the luxurious flavors of this creamy Crab Fettuccine
>>   > > Alfredo. This delectable dish combines tender lump crabmeat with
>> rich
>>   > > and creamy Alfredo sauce, served over perfectly cooked
>> fettuccine
>>   > > pasta. It's a seafood lover's dream come true!
>>   > >
>>   > > Ingredients:
>>   > > - 1 pound fettuccini pasta
>>   > > - 1/4 cup butter
>>   > > - 1/4 cup all-purpose flour
>>   > > - 2 cups milk
>>   > > - 4 ounces cream cheese
>>   > > - 1 cup freshly grated Parmesan cheese
>>   > > - 1 tablespoon fresh parsley, chopped
>>   > > - 1/2 teaspoon garlic powder
>>   > > - 1/2 teaspoon onion powder
>>   > > - 1/2 teaspoon salt
>>   > > - 1/2 teaspoon black or white pepper
>>   > > - 1 pound lump crabmeat
>>   > >
>>   > > Directions:
>>   > > 1. Cook the fettuccini pasta according to the package directions
>> until
>>   > > al dente. Drain and set aside.
>>   > >
>>   > > 2. In a large skillet, melt the butter over medium heat. Add the
>> flour
>>   > > and whisk to combine. Cook the flour and butter together for
>> 30-60
>>   > > seconds, then slowly add the milk. Add the milk a small amount at
>> a
>>   > > time, whisking well between each addition.
>>   > >
>>   > > 3. Cut the cream cheese into small chunks and add them to the
>> sauce,
>>   > > stirring until melted and fully incorporated.
>>   > >
>>   > > 4. Add the freshly grated Parmesan cheese, chopped fresh
>> parsley,
>>   > > garlic powder, onion powder, salt, and pepper to the sauce.
>> Whisk
>>   > > until smooth and well combined.
>>   > >
>>   > > 5. Gently stir in the lump crabmeat and allow the sauce to cook
>> on low
>>   > > heat until the crab is heated through.
>>   > >
>>   > > 6. Toss the cooked fettuccini with the sauce until evenly coated,
>> or
>>   > > serve the pasta topped with the sauce.
>>   > >
>>   > > Prep Time: 15 min
>>   > > Cooking Time: 15 min
>>   > > Total Time: 30 min
>>   > > Servings: 4
>>   > >
>>   > > View the attachments for this post at:
>>   > > http://www.jlaforums.com/viewtopic.php?p=675207733#675207733
>>   > >
>>   > >
>>   > Ed P wrote:
>>   >
>>   >
>>   > Two issues with it.
>>   > Fettuccine Alfredo only has three ingredients.  Pasta, butter, Parm
>> cheese.
>>   >
>>   > Adding flour and milk is a cheap shortcut and cream cheese should
>> not be
>>   > withing 10 feet of it.  Your choice, but I'll pass.
>>   >
>>   > A good Parmesan cheese would overpower the light flavor of crab
>> meat.
>>
>>
>> Forgive me for my ignorance, but why would the other ingredients be
>> considered a cheap shortcut?
>>
>> Thanks
> 
> Change the name if you want to drastically change the recipe.  Call it 
> Crab Fettuccine MummyChunk if you want.
> 
> Chef Alfredo came up with his pasta dish using three simple ingredients. 
>   The cheese sauce in this recipe is so far off from it the name does 
> not apply.
> 
> Alfredo di Lelio, an Italian restaurateur, created fettuccine Alfredo in 
> Rome in 1907 or 1908:
> Origin
> Di Lelio made the dish to encourage his wife, Ines, to eat after giving 
> birth to their first child. The original recipe included fettuccine, 
> butter, Parmigiano Reggiano cheese, and pasta water to thicken the sauce

MummyChunk pops in every once in a while.  We all know there are 
versions with cream added to the traditional "alfredo" (the jarred 
sauces are everywhere).  Cream cheese is not a common addition.  Too 
pungent.

Jill